This creamy queso rice is a warm hug in a bowl! It’s made with cheesy goodness, fluffy rice, and tender steak strips that bring big flavors to your meal.
I can’t resist sneaking bites of this dish while cooking—it’s just too good! Pair it with a fresh salad for a tasty dinner that feels special without the fuss.
Key Ingredients & Substitutions
Rice: Long-grain white rice gives a fluffy texture. You could swap it for brown rice—just adjust cooking time, as it usually takes longer. Quinoa is another good option for a different twist.
Steak: Flank or sirloin steak are ideal for tenderness. If you’re looking for a cheaper cut, skirt steak or even chicken breast works great too. Just adjust the cooking time for chicken!
Queso Cheese: Queso cheese adds rich creaminess. If you’re avoiding processed cheese, try Monterey Jack or Cheddar. Just shred it and melt it in like you would with queso.
Milk or Cream: Milk makes the dish lighter, while cream adds a luscious texture. If you’re dairy-free, use almond milk or coconut cream, but check the flavors to ensure they work together.
How Do You Get Your Steak Just Right?
Cooking steak perfectly can be tricky, but here’s how to make it tender and flavorful. Start with a hot skillet! This seals the meat and keeps it juicy.
- Season the steak strips well; don’t be shy with spices. They really enhance the flavor.
- Cook over medium-high heat, about 3-4 minutes per side for a nice crust and medium doneness. Adjust the time if you prefer it more rare or well done.
- Let the steak rest for a couple of minutes after cooking before adding it back to the dish. This helps keep the juices inside!
By following these tips, you’ll enjoy perfectly cooked steak strips in your creamy queso rice every time!
How to Make Creamy Queso Rice with Tender Steak Strips
Ingredients You’ll Need:
- 1 cup long-grain white rice
- 2 cups water or beef broth
- 1 tbsp butter
- 1 tbsp olive oil, divided
- 1 lb flank steak or sirloin, cut into thin strips
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and black pepper, to taste
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1 cup queso cheese (or processed cheese like Velveeta), cut into small cubes or shredded
- 1/2 cup milk or heavy cream
- 1/4 cup chopped fresh cilantro (optional)
- 1 lime, cut into wedges (for serving)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare. You’ll spend about 15 minutes cooking the rice and sautéing the steak and vegetables, and another 15 minutes combining everything together and allowing the flavors to meld. It’s quick, easy, and oh-so-delicious!
Step-by-Step Instructions:
1. Cook the Rice:
Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch. In a medium saucepan, bring the water or beef broth to a boil. Add the rice and the butter, then reduce the heat to low, cover, and cook for about 18 minutes or until the rice is tender and the liquid has been absorbed. Once done, remove it from the heat and let it sit covered for a few minutes.
2. Cook the Steak:
While the rice is cooking, heat 1/2 tablespoon of olive oil in a large skillet over medium-high heat. Season your steak strips with ground cumin, chili powder, salt, and pepper, ensuring they are evenly coated. Add the seasoned steak to the skillet and cook for about 3-4 minutes per side until it’s nicely browned and cooked to your liking. Once cooked, remove the steak from the skillet and set it aside.
3. Sauté the Onions and Garlic:
In the same skillet, add the remaining 1/2 tablespoon of olive oil. Toss in the diced onions and sauté until they’re softened, which should take about 3 minutes. Then, add the minced garlic and cook for an additional minute until it becomes fragrant.
4. Combine Everything:
Lower the heat to medium and add the cooked rice to the skillet with the sautéed onions and garlic. Stir everything together, ensuring the rice gets a nice coat of flavor.
5. Add the Cheese:
Next, add the queso cheese and milk or heavy cream to the rice mixture. Stir well until the cheese melts and the whole mixture becomes creamy and inviting.
6. Bring it All Together:
Now, return the cooked steak strips to the skillet. Gently mix everything together to ensure the steak is warmed through without breaking it apart.
7. Final Touches:
Take a moment to taste your dish and adjust the seasoning with any additional salt and pepper if needed.
8. Serve and Enjoy:
Garnish with fresh cilantro if you like, and serve your creamy queso rice with tender steak strips warm, along with lime wedges on the side for some zesty squeezing!
Enjoy your deliciously cheesy and comforting dish!
Frequently Asked Questions (FAQ)
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice, but keep in mind that it requires a longer cooking time—about 40-45 minutes. You may also need to adjust the liquid ratio slightly, adding a bit more broth or water as needed.
What If I Don’t Have Queso Cheese?
No problem! You can substitute queso cheese with shredded Monterey Jack or Cheddar cheese. Just ensure you melt it thoroughly in the dish for a creamy consistency.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop, adding a splash of milk or cream to restore creaminess, if needed.
Can I Make This Recipe Vegetarian?
Absolutely! Substitute the steak with sautéed mushrooms or a plant-based protein like tofu. Use vegetable broth instead of beef broth, and keep the rest of the ingredients the same for a delicious vegetarian option!
